Author Notes:This recipe uses beer to create a fluffy yeast-type batter without haven't to work with dry yeast. Don't worry, you don't need to be a beer lover to love these waffles! I use a local stout beer with vanilla and coffee notes and add cinnamon and floral cardamom to the batter. When the maple syrup hits the waffle, you're in for a treat. This recipe is adapted from Amanda Clarke's Serious Eats recipe. —Nicole Dula

Food52 Review: WHO: DulaNotes is a food lover from Michigan with a trusty chef's knife.
WHAT: A yeasty waffle that makes it okay to have beer for breakfast.
HOW: Wet meets dry meets hot waffle iron. And don't forget the syrup.
WHY WE LOVE IT: The beer does all of the work in these waffles -- so forget working with yeast. They're forgiving and quick, though they don't taste like it, and we plan to eat them on many Saturday mornings ahead.
—The Editors

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Makes 6-7 waffle squares

4
tablespoons unsalted butter, plus more for greasing

1
cup buttermilk

1
cup stout beer

2 1/4
cups all-purpose flour

3/4
teaspoon sea salt

4
teaspoons baking powder

1 1/4
teaspoons baking soda

2
tablespoons sugar

1 1/2
teaspoons cinammon

1/8
teaspoon cardamom

2
eggs

1 1/2
teaspoons vanilla

Melt butter in a medium pot over low heat. Add buttermilk and stout, stir and heat until warm. Turn off the heat.

In another large bowl, whisk eggs until well beaten. Add vanilla and whisk. Pour about one cup of the warm butter/buttermilk/beer mixture into the eggs and whisk vigorously to combine. Pour the rest of the warm butter/buttermilk/beer mixture into the bowl while whisking constantly.

Add the liquid mixture to the dry mixture and stir with a wooden spoon until the flour disappears, but the batter is still a little lumpy. Take care not to overmix, but make sure the flour is incorporated. Let the batter sit as your waffle iron heats up.

Spread a thin coat of butter on the preheated waffle iron to prevent the waffles from sticking. Pour batter into the waffle iron and cook until waffles are golden brown. Serve immediately with real maple syrup.

I made these last night for dinner, and they were fantastic! I used Otter Creek Brewery's Russian Imperial Stout, and was pleasantly surprised by the richness of flavor it added, in addition to the chewy-crispness already mentioned. As an added bonus, leftover waffles freeze well, and are just as good when reheated in the toaster, making them great for an on-the-go breakfast! Definitely putting this in my breakfast rotation. I slathered mine with peanut butter and maple syrup, but I bet Jay's Peanut Butter Maple Syrup would be AMAZING ( http://food52.com/recipes... ) Thanks so much, DulaNotes!

Thanks, Em-i-lis! Yes, there isn't a distinct beer flavor as it is more to have the batter act like that of a yeasted waffle. That being said, I have tried lagers and light ipa's from local breweries that worked great in the recipe, too.